Thursday, September 16, 2010

Beer Can Chicken Tacos with Roasted Onions and Pepper

I said it before and will once again repeat myself...I suck at being consistent with posting my recipe experiences on this site. Forget the promises of trying to be better at it...I need to just do it and stop procrastinating about it!

Since my last blog, winter has passed and summer is almost gone...where the heck does the time go? This summer I was determined to lose my fear of what I always claimed to be a "Man's stove", the BBQ, and by golly I think I did it!! One of my first summer time BBQ recipe experiences was the now ever so popular "Beer Can Chicken" which I converted into these yummy tacos.

1 4-5 pound whole chicken
Olive Oil
1 can Oskar Blues Pale Ale
3 teaspoons sea salt
1 1/2 teaspoons fresh black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 very large or 2 medium Vidallia onions
3 Jalapenos
More salt, pepper and olive oil to season peppers and onions
Flour or corn tortillas - whatever you prefer
Beer Pico De Gallo - Recipe below

Preheat grill to medium high heat.

Rinse chicken well and pat dry with paper towels. Combine all seasonings together in a small bowl. Rub chicken generously with olive oil inside and out. Also lift the skin on breast gently and rub oil under skin as well. Sprinkle seasonings all over inside, under skin and outside of bird.

Slice jalapenos in half - remove the seeds if you don't like it to spicy...I love the spice so I leave them in! Slice onion in thick slices - at least 1/4 inch thick. Drizzle both onions and jalapenos with olive oil and season with salt and pepper. Place on grill and cook for about 10 minutes until soft and charred. Remove to platter and cover with foil.

Open can of beer with can opener to remove the entire lid. Drink almost half of it and place any remaining seasonings inside the beer. Place seasoned bird over can or you may also include one of the many beer can BBQ holders that are available.

Place on grill and close the lid. Cook for approximately 1 hour and 15 minutes or until done. Rotate the bird a few times during the cooking process for even color. Once done, remove and place on platter to rest with a foil tent for approximately 15 minutes. While chicken is resting chop the reserved grilled onions and peppers. Grill the tortillas and keep warm. Remove bird from beer can but reserve the remaining liquid in the can. Shred all meat and place in large bowl or platter. Pour remaining beer over meat. Add the chopped onions and peppers to the meat mixture. Mix well and scoop into warmed tortillas. Top with Beer Pico de Gallo.

Beer Pico de Gallo
6 Roma Tomatoes, diced
1 can black beans, drained and rinsed
1 serrano chili, chopped fine
1/2 finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 teaspoon Montreal spicy steak seasoning
1/ 2 teaspoon ground cumin
Juice from 1 or 2 limes - depending how juicy they are
1/4 cup Valle Especial beer (San Luis Brewing Company)
Salt to taste

Mix all ingredients above. Chill at least 1 hour for flavors to incorporate. Serve with Beer Can Chicken Tacos or as a dip with chips.

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